Billy D

I would like to applaud Christopher's response. I would agree with the G.C. Chablis for the Lango, but it does present a price issue. With the Turbot the Gruner Veltliner would be sensational and not an outrageously priced option. Cabrales- You posed a good question for clarification. Langostine, Langostino, Langustra, Langouste are French and Spanish words. Langostino and Langostine is Spanish and French for prawn, Langustra and Langouste is Spanish and French for Spiny Lobster.

Funny you should write this... It has been about three years since I last tasted the MV and just last weekend My wife and I shared a bottle. My comment to her was that it was lemonier than I had remembered. I figured my memory was failing but now I see it is right on. I still think it is the ultimate champagne but I thank you for making the note and confirming that both my taste and memory are still strong.

Thanks for the input Steve. I have been told that it is a great networking opportunity. I look forward to seeing it for myself. I usually find these events to be fruitless; they are often packed with crappy producers and lots of retail store owners. Otherwise the smaller ones with better producers and better networking take place on weekdays in the middle of the afternoon so I rarely go. This should be interesting. As far as my connection to the industry, I would prefer to remain anonymous. Sorry.

I find it hard to belive that no one has any input on this. Has anyone else read that it will be in NY this year?

So Vinexpo will be in NY for the first time at the Javits Center on Oct. 22-24. I have heard that the one in Bordeaux is a great event but I have not heard anything about the one in Tokyo. Has anyone ever attended one of these? What is it like?

I assume GT only offers Sea Urchin in the fall and winter because that is the season when you get fresh Urchin not the cured Uni. I much prefer the fresh to the cured; Uni is very salty. One exception would be the Tuna Tartare at Bid made with an Uni Vinagrette. Other places to find Sea Urchin: Le Bernadin, Union Pacific, Etas Unis (I think).

Jason- How do you make such a general statement like "a $10 or a $15 Riesling beats a 30 or 40 dollar Chardonnay any day"? They are totally different and compliment totally different foods. That is like saying a cold beer beats a martini any day. Mogsob- I agree with you in that I think that beyond a certain price point call it $x you are paying for the brand, marketing, (1850 something) classification and prestige. If you were to try an 89 first growth and an 89 Bordeaux from an unclassified chateau in a blind tasting could you tell which was which?

First, John W. is 100% correct; Vodka should have no color taste or smell. It is a clear neutral spirit that takes on the flavor of whatever you mix it with. I find it impossible to tell the diff. between two premium brands or for that matter two economy brands. I can only tell the diff. between a premium and a "well" or economy brand. There is one economy brand that is as good as the premiums and was mentioned by Big Bear; Iceberg. Iceberg came in second place in an international vodka tasting. First place was Grey Goose.

FYI the the Falesco Vitiano sold for $21/btl at Lupa wholesales for $7/btl. At a 200% mark up is lupa still so generous?

Great late night scene. Food was fair but at 2am it was fantastic.